Evolution of Fatty Alcohols in Olive Oils produced in Calabria (Southern Italy) during Fruit Ripening

Giuffré, Angelo Maria

doi:10.5650/jos.ess13212

Cited by 27 publications

(44 citation statements)

References 28 publications

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“…The sum of odd-LCFALs was always less than 5 1.73 mg/Kg in San Marzano and 2.88 mg/Kg in Principe Borghese , similar to Nocellara Messinese olive oil at the end of olive ripening 27 .…”

Section: Discussionmentioning

confidence: 56%

“…The sum of even-LCFALs was more than 95 of the total content 62.28 mg/Kg in Rebelion F1 and 69.00 mg/Kg in Principe Borghese , in a similar amount to Coratina and Leccino olive oil at the end of fruit ripening 27 .…”

Section: Discussionmentioning

confidence: 85%

“…Heptacosanol was found in the highest quantity in Principe Borghese 1.16 , 0.83 mg/Kg , in a lower quantity compared to olive oil where a tendency was found to decrease during fruit ripening 27 .…”

Section: Discussionmentioning

confidence: 89%

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Policosanol in Tomato (<i>Solanum lycopersicum</i> L.) Seed Oil: the Effect of Cultivar

Giuffré

Capocasale

2015

J. Oleo Sci.

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“…The sum of odd-LCFALs was always less than 5 1.73 mg/Kg in San Marzano and 2.88 mg/Kg in Principe Borghese , similar to Nocellara Messinese olive oil at the end of olive ripening 27 .…”

Section: Discussionmentioning

confidence: 56%

Section: Discussionmentioning

confidence: 85%

See 1 more Smart Citation

Policosanol in Tomato (<i>Solanum lycopersicum</i> L.) Seed Oil: the Effect of Cultivar

Giuffré

Capocasale

2015

J. Oleo Sci.

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“…For example, Piscopo et al (34) studied the eff ect of harvest time on kernel quality of several almond varieties, while Wassner et al (35) investigated the fa y acid composition in seeds of a natural population of Jatropha macrocarpa at diff erent ripening stages. Variations of sterols (36), triglycerides (37), fa y alcohols (38) and wax (39) were studied in olive oil depending on variety (36,37,39), harvest year (37,39) or harvest date (36,38). Changes in phenolic (8) or trans-resveratrol (40) content of berry skin of diff erent red grape varieties during ripening were also investigated by Giuff ré.…”

Section: Introductionmentioning

confidence: 99%

Monitoring trans-Resveratrol in Grape Berry Skins During Ripening and in Corresponding Wines by HPLC

Geană

Dinca

Ionete

et al. 2015

Food Technol. Biotechnol.

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SummaryT rans-resveratrol (3,5,4'-trihydroxy-trans-stilbene) is naturally present in the skin of grapes and therefore is expected to occur in grape products. Recently, there has been a renewal of interest in wine as medical treatment for various disorders. In this study, berry skins of fi ve red grape varieties were analysed at weekly intervals for trans-resveratrol production, during 2012 and 2013 harvest. The obtained wines were also evaluated. Quantification of trans-resveratrol in grape skin extracts and wines was carried out by high-performance liquid chromatography. Favourable viticultural climate during harvest in 2012 resulted in a higher content of trans-resveratrol. The highest trans-resveratrol content was in Pinot Noir and Feteasca Neagra grape varieties, both in berry skins and wines, while the lowest amounts were identifi ed in Cabernet Sauvignon variety. We can conclude that there was a signifi cant correlation between the content of trans-resveratrol in grape skins and that in the respective wine.

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“…The medicinal and aromatic properties are associated with the presence of an essential oil (Nurzynska-Wierdak et al 2013). The fatty alcohol content depends on harvest time and cultivar (Giuffre 2014). Fresh leaves volatile aroma is one of the main factors in the taste of all edible green plants, and the volatile aroma in almost all edible green leaves is suggested to be essential oil compounds (Han et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Quality, storability, and essential oil content of Ligularia fischeri during modified atmosphere packaging storage

Mele

Islam

Baek³

et al. 2017

J Food Sci Technol

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Modified atmosphere packaging (MAP) enhanced the quality and storability of Ligularia fischeri. Oxygen transmission rate (OTR) films were used as a MAP. MAP storage displayed lower fresh weight loss than perforated film. The oxygen, carbon dioxide, and ethylene concentration were properly maintained by a 10,000 cc OTR packaging film at 8°C and 30,000 cc OTR packaging film at 24°C. On the last day of storage, the off-odor, such as the acetaldehyde and ethanol concentration, was the lowest in the 10,000 cc OTR film at 8°C and 30,000 cc OTR film at 24°C treatments. The 10,000 cc OTR film treatment at 8°C and 30,000 cc OTR film treatments at 24°C had the highest chlorophyll content, total phenolic content, leaf toughness, antioxidant activity, vitamin C, and less off-flavor. The shelf life of 10,000 cc OTR film was 13 days, at 8°C storage temperature. At 24°C storage temperature, the shelf life of 30,000 cc OTR film was 4 days. The MAP storage of the Ligularia treated with 10,000 cc OTR film at 8°C and 30,000 cc OTR film at 24°C had the highest essential oil content. These results suggest that the best MAP film for cold-chain distribution was the 10,000 cc OTR film, and the 30,000 cc OTR film was a more suitable MAP film for local distribution without the cold-chain system of L. fischeri.

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Evolution of Fatty Alcohols in Olive Oils produced in Calabria (Southern Italy) during Fruit Ripening

Cited by 27 publications

References 28 publications

Policosanol in Tomato (<i>Solanum lycopersicum</i> L.) Seed Oil: the Effect of Cultivar

Policosanol in Tomato (<i>Solanum lycopersicum</i> L.) Seed Oil: the Effect of Cultivar

Monitoring trans-Resveratrol in Grape Berry Skins During Ripening and in Corresponding Wines by HPLC

Quality, storability, and essential oil content of Ligularia fischeri during modified atmosphere packaging storage

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